Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Roasted Butternut Squash Pie
NUTRITION · PER SERVING130M COOK
CAL 18%·PRO 9%
CARBS 36G40% OF CAL
2G FIBER24G SUGAR9G OTHER
FAT 24G59% OF CAL
13G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky, smooth pie made with roasted butternut squash puree and warm spices like cinnamon, ginger, and nutmeg. It's a delicious alternative to traditional pumpkin pie with superior flavor.
dessertamericanbaked good⚙️ food processor🍪 sheet pan🥣 mixervegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- Homemade Pie Dough (one parbaked shell)
- 1 medium butternut squash, about 2.5 lbs or enough to yield 2 cups of purée, see notes above
- 1 1/2 cups heavy cream
- 3 eggs, beaten
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground or powdered nutmeg
- 1/8 teaspoon ground cloves (I omit)
- 1 cup heavy cream
- confectioners’ sugar
- flaky sea salt, such as Maldon
At a glance
PER SERVING · TIME 130M
CAL 18%·PRO 9%
CARBS 36G40% OF CAL
2G FIBER24G SUGAR9G OTHER
FAT 24G59% OF CAL
13G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 1h 45m
- Sodium
- 259mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 457mg
- Calcium
- 73mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 259MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.